Pineapple Easy Slicer

This is one kitchen gadget that fully lived up to its billing. It is a joy to use and I will never resort to canned pineapple again. Best of all, this will keep the pineapple half intact for perfect tiki-drink presentation.

Forget the 100 Things to Eat Before You Die or the Omnivore's One Hundred lists. This book from National Geographic is a pictorial feast for the senses of the 500 places you have to go to eat all around the world. If I had unlimit...Forget the 100 Things to Eat Before You Die or the Omnivore's One Hundred lists. This book from National Geographic is a pictorial feast for the senses of the 500 places you have to go to eat all around the world. If I had unlimited funds and an open prescription for xanax for the plane, I'd be in.

This is a ceramic, double walled (for insulation), coffee cup that resembles a take-out paper cup. This particular design has a silicone lid that securely attaches to the cup. The outside is matte and the inside is glazed.
I ...This is a ceramic, double walled (for insulation), coffee cup that resembles a take-out paper cup. This particular design has a silicone lid that securely attaches to the cup. The outside is matte and the inside is glazed.
I prefer a version that Starbucks put out a few months ago. Their version is pretty much the same, but the outside is glazed (and of course has their logo) and the lid is plastic with a silicone liner to keep liquids sealed in. The key difference between the two is the price. "I Am Not A Paper Cup" is roughly $20 and the Starbucks version is $12.
The upsides to either is that if you are a daily coffee drinker, you don't have to trash a paper cup and plastic lid every time you get take-out coffee. The downside is that both of them hold about 8 oz. - not favorable if you normally order a "grande" at Starbucks. Another issue for commuters is that it is not spill-proof or splash-proof. And finally, the Starbucks version CANNOT go into the microwave.

from Chef Todd English, chef and co-owner (with Eva Longoria-Parker) of LA restaurant BESO.
"an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining....from Chef Todd English, chef and co-owner (with Eva Longoria-Parker) of LA restaurant BESO.
"an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining. Readers might chose to skip the stilted introductory q&a discussion and go on to savor the unusual variations of Italian classics such as risotti (Asparagus Butter Risotto with Shrimp; Spring Risotto with Arugula Pesto and Pea Shoots) and pizzas (White Bean Humus and Asiago; Fig and Prosciutto) that are a snap to prepare"

As big as a coffee tabletop itself, my copy of the Bouchon cookbook by Thomas Keller never makes its way to my kitchen, but the book is stunning. I love sitting on my couch on a lazy Sunday afternoon flipping through its pages and...As big as a coffee tabletop itself, my copy of the Bouchon cookbook by Thomas Keller never makes its way to my kitchen, but the book is stunning. I love sitting on my couch on a lazy Sunday afternoon flipping through its pages and just dreaming of how delicious the food is. One day, I may actually attempt something in the book, but I just don't want to mess up the beautiful pages in the kitchen.

As a food critic for the New York Times, Frank Bruni was, until August, one of the most feared and talked about men on the city’s restaurant scene. His disguises, his dining companions, and his method of paying are all discussed i...As a food critic for the New York Times, Frank Bruni was, until August, one of the most feared and talked about men on the city’s restaurant scene. His disguises, his dining companions, and his method of paying are all discussed in Born Round: The Secret History of a Full-time Eater. But mostly, Bruni’s latest work is devoted to deeper and more complicated relationships with food, family, and self-image, starting life as "baby bulimic," struggling with eating disorders...

"...Larousse Gastronomique, Julia Child's favorite book and quite possibly the one book you should have in your cookbook library. Well, other than Mastering the Art of French Cooking.
Larousse Gastronomique is not precisely a c..."...Larousse Gastronomique, Julia Child's favorite book and quite possibly the one book you should have in your cookbook library. Well, other than Mastering the Art of French Cooking.
Larousse Gastronomique is not precisely a cookbook but an encylopedia, a catalog of culinary terms, techniques and recipes. First published in France in 1938, the book was edited by Prosper Montagné, contained a preface by Georges Auguste Escoffier, and numbered 1087 pages. Larousse was translated into English in 1961, and in 2001 an updated version, expanded a few hundred pages to include more cuisines and photographs and overseen by culinary luminary Joël Robuchon.
The book covers a lot of ground, from abaisse (a sheet of pastry) to zuppa inglese (a 19th century Neapolitan dessert), weighs a hefty 8 pounds (useful to weight terrines), and packs in a surprising amount of recipes. It's an awesome book, pleasurably daunting in its scope, and you can see why Child revered it. "If I were allowed only one reference book in my library," she wrote, "Larousse Gastronomique would be it, without question."

not sure how this has anything to do with either Julie Powell (did she own one? she didn't even EAT eggs until she started her blogging project) or Julia Child (highly doubt she owned one) other than that it's part of the cover im...not sure how this has anything to do with either Julie Powell (did she own one? she didn't even EAT eggs until she started her blogging project) or Julia Child (highly doubt she owned one) other than that it's part of the cover image on the hardcover book, Julie & Julia, and I thought it was totally cute.
the real attraction though, is that it stands up! so after whipping your heavy cream or egg whites, you don't have to set it down on the counter laying flat, getting the countertop all messy

The book that was published by author Julie Powell, based on her blog about cooking every recipe in Julia Child's cookbook, MAstering the Art of French Cooking.
This is the book on which Nora Ephron's movie is based.

18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. Child (1912-2004), ...18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. Child (1912-2004), a cooking legend and cultural icon with her 6’2" commanding-yet-self-deprecating presence, leads viewers through some of her favorite and classic recipes with requisite humor and congeniality

I love garlic but hate chopping it. This little gadget lets you to insert a 1-2 garlic cloves and roll it around your counter to end up with finely minced garlic. Easy and fun! Sounds like a winner to me!

Freeze some Mott's Apple Juice for the kids, but when it comes time for the Adult Swim, popsicles should be a little more "interesting." Pops! has more than 100 recipes for pops with unique tastes and flavor combinations, such as ...Freeze some Mott's Apple Juice for the kids, but when it comes time for the Adult Swim, popsicles should be a little more "interesting." Pops! has more than 100 recipes for pops with unique tastes and flavor combinations, such as Sour Plum, Sweet Martini, Thai Iced Coffee, and Blueberry Cheesecake - suitable to start the party during the cocktail hour, or for dessert.

really, the best thing to do to avoid the tears is to use refrigerated onions, cut under water, and wear contact lenses.
but Pink Onion Goggles are so much more fun. and i wouldn't take them off after cutting the onions anyway....really, the best thing to do to avoid the tears is to use refrigerated onions, cut under water, and wear contact lenses.
but Pink Onion Goggles are so much more fun. and i wouldn't take them off after cutting the onions anyway. wear them at the table!

add vinegar to the pot? watch the simmering level? spoon the whites together? and they might not even poach correctly?
too much effort for a little Eggs Benedict.
now just crack an egg into a poach pod, drop it into a pot of...add vinegar to the pot? watch the simmering level? spoon the whites together? and they might not even poach correctly?
too much effort for a little Eggs Benedict.
now just crack an egg into a poach pod, drop it into a pot of simmering water, and they come out perfectly, roundly, poached